Lime Ginger Broccoli Salad

serves 4

recipe adapted from Bondi Harvest Cookbook

for the dressing:

  • 1/3 cup coconut oil
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 jalapeño, minced
  • 1 tablespoon sesame seeds
  • 2 teaspoons soy sauce (or gf tamari)
  • zest and juice of 1/2 orange
  • zest and juice of 2 limes

for the salad:

  • 1 head broccoli, broken into florets
  • 1 avocado, cut int 1/2 inch dice
  • chia seeds, for sprinkling
  • 1 large handful roasted almonds
  • 1 large handful cilantro, leaves picked

Bring a large saucepan of water to a boil

Meanwhile, make the dressing, heat the coconut oil in a frying pan over medium heat. Add the ginger, garlic, jalapeño, sesame seeds and cook for 5-6 minutes, or until tender. Remove from the heat and add the soy, the orange and lime zest and juice. Mix and transfer to a large bowl.

Add the broccoli to the saucepan of boiling water and cook for 4-5 minutes, until tender but still with some crunch. Strain and transfer the warm broccoli to the bowl with the dressing and give it a mix.

When ready to serve, add the avocado and session with sea salt and freshly ground black pepper and toss lightly. Transfer to a serving bowl and sprinkle over the chia seeds, almonds and cilantro.